Ingredients:

1.5 l vegetable stock

300 g Frießinger Mühle Polenta

3 tbsp. butter

50 g + 1 tbsp. parmesan

3 tbsp. rosemary

1 tomato

4 slices fresh mozzarella

1 tbsp. parsley

30 g breadcrumbs

Salt, pepper

Oil

In a large pot, bring the vegetable stock to a boil. Slowly add in the polenta using an electric mixer to make sure everything is well combined. While stirring constantly bring the polenta to a boil. Lowering the heat and simmer for 15 minutes. Stir in the parmesan and butter. Add the rosemary and stir to combine. Spread the polenta in a greased baking pan (ca. 24x26 cm) and leave to cool.

In a small bowl stir together the breadcrumbs, 1 tbsp. parsley and 1 tbsp. parmesan. Line a baking sheet with baking paper. Slice the tomato into relatively thin slices. Place the tomato slices on the baking sheet, season with salt and pepper and sprinkle with the bread crumb mixture. Drizzle with olive oil. Roast the tomatoes for 5-8 minutes.

Using a large circle cookie cutter, cut out approx. 4 circles. Heat some oil in a pan, and fry the polenta circles for 3-4 minutes. Place a piece of mozzarella on each polenta circle. To finish place a tomato slice on top of the mozzarella.